Place beets in a large glass jar and pour liquid to the top of the jar.
Store in the fridge.
The Red potatoes were picked yesterday and they will melt in our mouth ~ boiled till tender.
Frank will eat all six (okay 5 ~ I ate one) of these Apple-Cider donuts ~ still warm when they put them in the bag.
Even homemade treats for Teddi !
You get to use your favorite Market bag at the farmers Market ~ I love this one from TJ Maxx!
A fresh baguette ~ that comes in VERY handy when your stuck in a traffic jam on the ride home.
Soap for Frank ~ he will Love these!
As I came in the door with my treasures ~ I noticed one of my Dahlias had bloomed in the front yard!
We have truly entered into the Sweet Spot of summer!
1 red onion ~ chopped fine
As much cilantro as you can pull from your garden - I used the fluffy fennel looking pieces on the stems as mine had gone to seed and the leaves were gone.
(to do that I simply boil a few cups of water and pour over corn ~ then let it sit for about 10 minutes)
Sea salt and pepper to taste
Mix together with olive oil and a bit of vinegar ~ I use rice vinegar.
It Ain't All About The Cookin'
She is Full of spunk and reminds me so much of my Aunt Shirley ~who talks just like Paula!
I enjoyed the book and her candor. She is completely honest about how she got where she is.
Here is Paula's Blueberry Muffin recipe. Frank LOVED them!
They aren't super sweet and need a yummy homemade jam to complete them in my opinion.
Paula calls them ~
2 cups flour, 2 teaspoons baking flour,1/2 cup sugar, 1 stick butter ( melted)
1 egg (slightly beaten), 3/4 cup milk, 1 1/2 cups fresh blueberries (I doubled that)
1/2 cup brown OR white sugar (this will be used during baking for the top)
1.Pre heat oven to 350'. Grease and flour 12 muffin cups.
2.In a bowl, combine flour,baking powder, and thew 1/2 cup sugar. In another bowl, combine the butter,egg,and milk.
Pour the wet stuff into the flour mixture and stir until just combined.DO NOT over beat ~ it's okay if there are lumps.
Gently fold in blueberries.
3. Spoon the batter into the muffin cups. Bake for 10 minutes and remove from oven. Sprinkle the tops of the muffins with sugar and return muffins to oven for 10 or 20 more minutes, until tops are golden brown.Cool for 10 minutes in the pan before turning muffins out.